Artichokes Sautes

Artichauts Sautes

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Fine Tender Artichokes
  • 2 Tablespoonfuls of Butter
  • A Teaspoonful


Take six fine Artichokes and cut into quarters. Remove the choke entirely. Trim the leaves neatly and parboil in hot water for five minutes, being careful to add a teaspoonful of salt and a tablespoonful of vinegar to the water. After five minutes remove the Artichokes and drain thoroughly. Place in